Parsnip Latkes (pancakes)

  • 3-4 medium parsnips, coarsely grated
  • 2 medium carrots, coarsely grated
  • ¼ cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon onion, chives, or shallots, minced
  • 1 teaspoon parsley, chopped
  • salt & pepper to taste
  • canola/safflower/peanut oil for frying

  1. Toss the carrots and parsnips with the flour, add the eggs, onions, parsley, salt & pepper. Mix until evenly moistened.
  2. Heat ¼” of oil in a sauté pan until it is barely smoking.
  3. Drop about 3 Tbsp. of the batter for each latke (pancake) in the oil and flatten.
  4. Fry over medium heat until brown on both sides.
  5. Drain on a paper towel.
  6. Serve with apple sauce & sour cream.